Buttermilk Buckwheat Pancakes Recipes

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BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

  • Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
  • Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
  • Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

BUTTERMILK-BUCKWHEAT PANCAKES



Buttermilk-buckwheat Pancakes image

Make and share this Buttermilk-buckwheat Pancakes recipe from Food.com.

Provided by east coast nellie

Categories     Breakfast

Time 14m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/2 cup buckwheat flour
1/4 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 cup fat-free buttermilk
1/4 cup egg substitute or 2 egg whites
1/4 cup water
2 teaspoons reduced-calorie margarine, melted
cooking spray

Steps:

  • Combine first 4 ingredients in a medium bowl.
  • Make a well in center of mixture.
  • Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
  • To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
  • Turn over when tops are covered with bubbles and edges look firm.
  • Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
  • Recipe makes about 12 (4") pancakes.

BUCKWHEAT BUTTERMILK PANCAKES



Buckwheat Buttermilk Pancakes image

Make and share this Buckwheat Buttermilk Pancakes recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Breakfast

Time 30m

Yield 8 3-inch pancakes, 2-3 serving(s)

Number Of Ingredients 8

1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda (omit if using regular milk)
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter

Steps:

  • Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
  • Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
  • Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
  • Serve with maple syrup.

BUCKWHEAT BUTTERMILK PANCAKES



Buckwheat Buttermilk Pancakes image

These buckwheat pancakes are a light version of a breakfast favorite. Serve with applesauce or other sliced fresh fruits.

Provided by debs

Time 30m

Yield 6

Number Of Ingredients 10

1 cup all-purpose flour
3 tablespoons buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
⅓ cup buttermilk
¼ cup applesauce
1 large egg
⅓ cup buttermilk

Steps:

  • Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
  • Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.2 g, Cholesterol 35.3 mg, Fat 2.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 542.8 mg, Sugar 4.5 g

BUCKWHEAT BUTTERMILK PANCAKES



Buckwheat Buttermilk Pancakes image

This recipe comes from the package of a local product...The Bouchard Family Farm Acadian Light Buckwheat flour from the St. John River Valley in Maine. Info on the bag include...buckwheat is a herb not a grain...a great source of protein, iron, potassium and Vitamin B. Who knew!!

Provided by Aroostook

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 egg
1 cup buttermilk
2 teaspoons vegetable oil
1/2 cup flour
1/2 cup light buckwheat flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Beat eggs.
  • Add remaining ingredients in the order listed.
  • Beat until smooth.
  • Grease heated griddle.
  • (Test by sprinkling griddle with a couple of drops of water. When bubbles skitter, the heat is just right.) Pour batter unto hot griddle.
  • Spread out batter with the back of a large spoon.
  • Turn pancakes as soon as they are puffed and full of bubbles.
  • (Don't wait for bubbles to break as you would ployes) Cook other side until browned.

Nutrition Facts : Calories 365.9, Fat 9.3, SaturatedFat 2.3, Cholesterol 110.7, Sodium 1021.2, Carbohydrate 58.2, Fiber 3.9, Sugar 13.2, Protein 14.2

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

Pancakes, a seemingly American staple, can be created, served, and absolutely enjoyed in more than one way I've combined recipes, incorporated two types of flour, and added a kick of cinnamon to create a fluffy delight - one sure to please even the pickiest pancake eater. Top with apples sauteed in butter and cinnamon, and sprinkle crushed, honey-roasted pecans on top. And, of course, add your choice of an excellent maple syrup... pairs well with a side of fresh, seasonal fruit and a sparkling mimosa. Perfect way to appreciate a Sunday!

Provided by creative.betsy

Categories     Breakfast

Time 35m

Yield 10-12 pancakes, 5-6 serving(s)

Number Of Ingredients 15

3 large eggs
2 cups buttermilk
1 -1 1/2 teaspoon vanilla
1 cup unbleached all-purpose flour
1 cup buckwheat flour
4 tablespoons turbinado sugar (plain is fine, or honey might work well)
1 teaspoon cinnamon, add as much as you like
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1/4 cup melted butter
1 large apple, of your choice sliced thin (I used fuji,)
1 teaspoon butter
cinnamon
sugar (optional)

Steps:

  • Mix the wet and dry ingredients separately. Melt the butter. Add the wet and dry together, with most of the melted butter, and stir until just combined. Make apple topping (below.).
  • Preheat a large skillet or saute' pan to medium-low. Add butter or use spray canola oil. I find I prefer to use spray, but that's just me! Using a 1/3 cup or ladle, scoop out the batter and pour onto your prepared pan. Let the batter move as it will - no reason to try and make it into a circle. Gravity and science is amazing! When bubbles appear around the inside and edges, it's most likely ready to flip. Use a sturdy spatula, large enough for the pancake, and flip. Don't you dare think of pressing it down with the spatula. Remove that thought, and pretend you didn't think it! Let it rise/brown, and then move to an oven-safe plate. Keep warm in an oven set to 200°F Continue until all batter is used. Makes 10-12.
  • For the apple toppings:.
  • Preheat a saute' pan to medium-high, and add in the butter - swirling it around the pan to cover. Toss the apples with cinnamon, and add to the heated pan. Saute' until tender - time will depend on the thickness. Mine took about 5 minutes or so. **A note: You can toss the apples with a little flour and lemon juice prior to sauteing, as this certainly creates a great texture and light sauce**.
  • Crush pecans, if you like, and sprinkle on top of pancakes. Add apples, maple syrup and serve.

Nutrition Facts : Calories 369.2, Fat 14.8, SaturatedFat 8, Cholesterol 141.9, Sodium 628.6, Carbohydrate 48, Fiber 4.4, Sugar 10.3, Protein 12.9

BUCKWHEAT PANCAKES



Buckwheat pancakes image

Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup

Provided by Ailsa Brown

Categories     Breakfast, Brunch

Time 20m

Yield Makes 8-10 pancakes (Serves 4)

Number Of Ingredients 11

150g plain flour
150g buckwheat flour
2 tbsp caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
50g butter, melted
2 large eggs
400ml buttermilk
vegetable oil, for frying
blueberries
maple syrup

Steps:

  • Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
  • Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
  • Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

Nutrition Facts : Calories 486 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)



Buttermilk Buckwheat Pancakes (gluten Free) image

I'm posting this mainly for those of you on Zaar who can't eat gluten...but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty's June/July 2005 issue.

Provided by A Messy Cook

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1 egg
1 cup low-fat buttermilk
1 tablespoon butter, melted

Steps:

  • Combine dry ingredients in large bowl.
  • Whisk remaining ingredients together; stir into dry mixture just until moistened.
  • Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
  • Turn when bubbles form on top of pancakes; cook until second side is golden brown.

Nutrition Facts : Calories 195.9, Fat 5.6, SaturatedFat 2.8, Cholesterol 56.6, Sodium 651.6, Carbohydrate 31.4, Fiber 3.1, Sugar 10.5, Protein 7.4

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